Day: December 22, 2017

Chicken francaise is a very popular American – Italian dish which is available in nearly all the cafes and restaurants in America. In general it is very difficult and boring to eat chicken breast but in this dish I like the subtle lemony sauce over crumbed, soft and succulent chicken breast. Give it a try and I am sure you will love it….

Ayesha’s Kitchen

Ingredients:

2 chicken breasts (cut into butterfly cut) (small size)

Salt & cracked pepper

Oil

FOR COATING 1

1 cup plain flour

1 tbspn corn flour

Some chicken salt to season

FOR EGG COATING

2 eggs (whisked)

4 tbspns finely grated parmesan cheese

2 tbspns chopped parsley

FOR SAUCE

1 knob of butter

1 cup chicken stalk

½ cup lemon juice

2 tbspns chopped parsley

Method:

Cut the chicken breast into butterfly cut or just in two fillets and season with some salt and pepper. Put each piece in the zip lock bag and pound with the meat hammer until thin and flat.

Take some flour on a shallow plate and season with some chicken salt, and prepare the egg mixture in a shallow plate by mixing everything.

Heat some oil in a pan.

Take one chicken breast, roll it in flour and then shake off the access and dip it in egg mixture and fry on medium heat for 3 minutes per side.

Do the same with all the chicken pieces and then in the same pan add the chicken stalk and lemon juice and let it simmer to half. Add parsley and butter. When the sauce begins to get thick add the fried chicken and cook 1 minute per side so the sauce penetrates in the chicken.